6 Bakers Delight Cheesymite scrolls, cut in half horizontally and buttered on each side
200g middle cut bacon
150g cherry tomatoes
2 tbsp butter
1/2 cup full cream milk
Salt flakes and cracked pepper to season
2 tbsp chopped chives
Place a tablespoon of olive oil into a large stockpot, when hot, add 1/3rd of the amount of Preheat fan-forced oven to 150C.
Place large non-stick frypan over medium heat, add a little olive oil, when hot add bacon and cook on each side for about 3 minutes until a little golden and cooked through, set aside.
Add a splash more olive oil and add cherry tomatoes and cook for about 5 minutes, occasionally shaking the pan so the cherry tomatoes get a little blistered. Remove from pan and set aside.
Line an approx. 30 x 25cm roasting tray with baking paper and then line the base of the tray with the bottom halves of the Cheesymite scrolls. Toast in oven for five minutes.
Crack eggs into large mixing bowl and whisk until pale yellow colour, add milk and seasoning and continue to whisk so to incorporate a lot of air into your eggs. You could also use an electric mixer for this step.
Wipe down pan and add butter, allow to melt and swirl around the pan. When the pan is nice and hot add the eggs and allow to cook for about a minute or so without touching the eggs.
Then using a rubber spatula scrape the base of the pan and continue to do this until the eggs are light and fluffy. Turn off the heat halfway through cooking the eggs as you don’t want to overcook them at this stage, they can be a little under cooked.
Take scrolls out of oven, top base of scrolls with bacon, then top with scrambled eggs and dot with cherry tomatoes and chives, then place the top of the scrolls on top. Place back in oven for five minutes to warm through then serve immediately.